Chicken Cobb Burger

This recipe was taken from Bobby Flay. I made a couple of changes: left out the avocado and changed the blue cheese for American. You can easily make variations of this based on individual tastes. It was delicious! The dressing on the lettuce made the burger juicy with just the right flavorings. This was so simple to make and so good!

FOR THE BURGER:
4 strips of bacon (1/2 in. thick)
1 lb. ground chicken, 90% lean
2 T. canola oil
salt
black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted, & cut into 8 slices

FOR THE VINAIGRETTE:
2 T. red wine vinegar
1 T. fresh lemon juice
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 clove garlic, finely chopped
1/4 tsp. sugar
1/4 tsp. kosher salt
1/4 tsp. black pepper
3 T. olive oil
1 cup finely shredded romaine lettuce

Whisk together all ingredients in a small bowl. Cover and refrigerate for at least 30 minutes. Just before serving the burgers, place the romaine in the dressing and toss thoroughly with the vinaigrette.

DIRECTIONS:
Heat grill to medium. Grill bacon until golden brown & slightly crispy, 3-4 minutes on each side. Remove and place on paper towel. Increase grill to high heat. Form meat into 4 burgers. Brush with canola oil and salt & pepper both sides thoroughly.
Grill until golden and cooked through, about 5 minutes per side. Top the burgers with the cheese, close the cover, and continue cooking until cheese begins to melt, about 1 minute. Place the burgers on the bottom half of the buns and top with a tomato slice, a slice of bacon (cut in half), and some of the dressed romaine. Cover each burger with the bun top and serve.

Chicken Burgers

This is a recipe from Giada which is tasty and simple to make. Sometimes we yearn for a burger that isn't as heavy as a beef burger, but has flavor. We find that we like ground chicken a little better than ground turkey. It doesn't seem to be as dry.

TOPPING:
1 cup mayo
1/4 cup fresh rosemary
1 clove garlic, minced

BURGERS:
1 lb. ground chicken
1/2 tsp. Kosher salt
1/4 tsp. black pepper
4 buns
1/4 cup olive oil
1 cup arugula

Add chicken, S&P, and 1/2 of mayo mixture to a medium bowl. Make 4 patties. Cook on grill about 7 minutes each side. Brush each roll with olive oil and 1 tsp. mayo mixture. Grill until golden. Spread mayo mixture on tops & bottoms of buns. Place burgers on botom of buns. Top each burger with 1/4 cup arrugula. Place top of bun on the top!

Dana's Brie & French Bread Ring

This is a fast & simple appetizer that is sure to please everytime! Julie's daughter Dana gave us this recipe.

1 Pillsbury French bread loaf (refrigerated section)
1 Brie cheese ring
red grapes
powdered sugar

Bake the bread according to package directions. Before baking, twist the bread into a circle or semicircle shape. 5-10 minutes before the bread is done, put the Brie cheese in the middle of the loaf. Continue baking until bread golden brown and Brie is just starting to melt. Be careful not to cook the Brie too long. Put the Brie ring on a platter surrounded by the red grapes. Sprinkle the entire thing with powdered sugar. This makes a beautiful presentation.